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Add a photoEasy to prepare and great-tasting.
Ingredientes
- 3 tbs corn flour
- 1 tsp red paprika
- Sea salt and ground black pepper
- 2 chicken legs
- 1 tbs olive oil
- 1 onion, roughly chopped
- 100 g rice (parboiled)
- 120 ml hot chicken broth ¼ cubes
- 1 small zucchini, washed and cut into cubes
- 1 leek, washed, sliced
- 2 tomatoes, diced
- ½ tsp marjoram, dried
Direcciones
- Mix in a shallow bowl corn flour, paprika, salt and pepper. Dredge the chicken legs through the mixture.
- Fry the coated chicken legs in olive oil for 3-4 minutes on each side or until golden. Remove from the pan, set aside.
- Sauté the onion briefly the same oil, then stir in the rice.
- Transfer the sautéed onion and rice into an ovenproof dish, add chicken legs and add the hot chicken broth.
- Cover the legs and rice with vegetables sprinkled with dried marjoram, cover and bake in the oven at 200°C (180°C fan) for about 40 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 383g | |
| Recipe makes 2 servings | |
| Calories 478 | |
| Calories from Fat 151 | 32% |
| Total Fat 16.95g | 21% |
| Saturated Fat 3.7g | 15% |
| Trans Fat 0.08g | |
| Cholesterol 61mg | 20% |
| Sodium 171mg | 7% |
| Potassium 698mg | 20% |
| Total Carbs 60.53g | 16% |
| Dietary Fiber 3.8g | 13% |
| Sugars 5.49g | 4% |
| Protein 20.73g | 33% |
